Diploma in Licenced Hospitality

(Profitable Business Portfolio)

Level:  3                                              QCA No:  Q100/3526/6

Tutor Delivered Hours:  70            Self Study Hours:  70

Duration of Training:  7 days over a 7 month period

Who is it for?

The Diploma in Licensed Hospitality is aimed at experienced licensees, and anyone who either owns or manages licensed hospitality businesses, including, pubs, bars, hotels, restaurants and clubs.  In addition, the qualification provides the opportunity for area managers / business development managers a valuable grounding in licensed hospitality

Course Aims

The Diploma in Licensed Hospitality consists of three compulsory certificates, plus a further four units from a choice of 10.  These have been designed to provide learners with the necessary knowledge and skills for profitable business management

Pre-requisites

Learners are not expected to have any previous knowledge or qualifications in the subject       

Training Delivery Methodology

The Diploma in Licensed Hospitality offers a flexible approach for training delivery at Charnwood Training Consultants

A tutored course combining pre-course self study and tutored face to face delivery for the three units over three months

Method of Assessment

Pre-course examination

A synoptic open book examination, completed through self study prior to attendance, comprising 5 short answer questions worth 25% of the total marks                    Pass mark     10/20

Post-course examination

A synoptic closed book examination of 1 hr 15 minutes duration, comprising 15 short answer questions worth 75% of the total marks                                       Pass mark     20/40

Opportunities for progression

BIIAB is committed to providing and promoting relevant qualifications at every career level within the licensed hospitality sector.  The Diploma in Licensed Hospitality is the first of a number of QCA accredited qualifications that BIIAB are to produce that support qualification and career progression

Cost

Unit 1	Profit & Loss and Budget Control By the end of this unit the learner should be able to: Ø       Explain the business applications and benefits of the profit and loss account (P&L). Calculate accurately and apply sales and expenditure figures to a P&L and outline the main factors influencing machine income performance Ø       Calculate and analyse trading accounts, quantifying positive and adverse gross profit performance, identifying reasons and recommending appropriate action Ø       Categorise, calculate and analyse business costs and expenses to quantify positive and adverse performance. Outline the impact on net profit (cash and %), providing reasons and recommending appropriate action Ø       Calculate fixed costs and depreciation and explain their relationship to business profit. Calculate and analyse spend per head, volume and break-even to determine appropriate business strategies Ø       Outline the budget and forecasting process, explaining the benefits and analysing relevant business information to construct an appropriate P&L budget.
Unit 2	Understanding your Market By the end of this unit the learner should be able to: Ø       Explain marketing and the marketing mix and their relationship to customer focus and the business vision Ø       Apply recognised market analysis models to evaluate the external environment of a business and outline the internal factors to be considered when establishing marketing objectives Ø       Explain the importance of customer focus and apply methods of identifying and analysing key customer groups Ø       Develop marketing objectives and an action plan for a business, applying appropriate promotional techniques to a target customer group Ø       Design and analyse marketing evaluation tools. Explain how to monitor and evaluate the success of a marketing plan against objectives in order to achieve the business vision.
Unit 3	Motivating your Team By the end of this unit the learner should be able to: Ø       Describe the direct link between motivation and business objectives and outline the impact that motivation has on a business Ø       Explain and apply motivation techniques to identify what motivates and de-motivates management; teams and individual staff members Ø       Explain the importance of teamwork and leadership styles in motivating a team. Apply recognised team development theories to create team motivation strategies Ø       Apply the principles of performance monitoring and feedback to coach good or bad performance effectively in a given situation Ø       Outline and apply the concepts of Reward and Incentive; including the link between these and business objectives.

Unit 4	Customer Service Procedures By the end of this unit the learner should be able to: Ø       Describe the terms ‘service excellence’ and ‘customer service’, explain their importance and analyse their relationship to business performance and legal requirements Ø       Explain and analyse the ‘Moments of Truth’ concept within the ‘Customers’ Service Journey’ in order to identify the specific point where a customer can be satisfied or dissatisfied and to enable the organisation to balance the needs of the customer and the organisation Ø       Explain and analyses the Servqual model of customer service in order to identify and set appropriate customer service standards and procedures and describe the role of individual staff members in meeting these Ø       Apply methods for monitoring and measuring levels of customer service, and analyse evaluation data to identify areas where customer service can be improved, and produce appropriate remedial action plans Ø       Review changes to customer service to identify opportunities for improvement and for the further development of ‘service excellence’.
Unit 5	Training Design and Delivery By the end of this unit the learner should be able to: Ø       Outline the importance of the training cycle in achieving business success, use the training profit chain to identify learning opportunities and needs Ø       Design structured training and development sessions with agreed training objectives appropriate to the needs of the business Ø       Develop training sessions with appropriate materials and resources to achieve agreed training objectives in support of business success Ø       Recognise and overcome barriers to learning, establish rapport with learners to deliver training and promote learning Ø       Assess and evaluate training sessions and review progress of learners. Analyse evaluation data to improve training continually and identify development sessions and self-development needs.
Unit 6	Sales Promotions By the end of this unit the learner should be able to: Ø       Define promotion and select appropriate promotional techniques to support marketing strategy and achieve business objectives Ø       Apply the sales promotion development cycle to develop sales promotion objectives and appropriate sales promotion activity plans Ø       Develop appropriate communication tools using the attention, interest, desire and action (AIDA) model and develop a sales promotion activity plan to meet business objectives Ø       Calculate the projected cost of proposed sales promotion activity and determine feasibility compared with financial objectives Ø       Evaluate the success of a sales promotion activity; develop a tool to provide evaluation data, and identify areas needing remedial action.

Unit 7	Business Planning By the end of this unit the learner should be able to: Ø       Define and outline the importance of the business plan, identify the key influences on business success. Develop a business plan using an accepted model Ø       Identify market position, current and new opportunities, analyse facilities, capability and capacity to meet market opportunities for business growth and development Ø       Apply strategic and tactical approaches to support business objectives, analyse strategies and tactics, and implement continual improvement plan accordingly Ø       Analyse financial forecasts to identify suitable sources of finance to meet business needs; recognise areas of risk in proposed plans and make appropriate improvements Ø       Monitor and measure business performance against the business plan and produce a remedial action plan to improve areas of low performance.
Unit 8	Merchandising and Selling By the end of this unit the learner should be able to: Ø       Outline merchandising and personal selling approaches, explain the importance of marketing communications and the relationship of each to achieving business success Ø       Apply merchandising theory to design appropriate layouts and merchandising tools to effectively promote different categories of demand and impulse products Ø       Calculate, analyse and apply gross margin, and sales mix data to determine stock holding, product positioning and display quantities to improve performance Ø       Apply merchandising techniques to design effective workstations and hotspot displays to maximise sales and profitability Ø       Develop and implement personal selling approaches that meet business objectives and the needs of the target customer group
Unit 9	Introducing a New Catering Operation Unit learning aims to be advised

Unit 10	To be confirmed
Unit 11	Stock Control By the end of this unit the learner should be able to: Ø       Use stocktaking as a tool to control business profitability and apply methods of minimising loss that contribute to achieving business success Ø       Develop a stock handling process, outline the benefits of using EPOS and implement control methods to minimise profit erosion in high risk areas Ø       Analyse and interpret stock results to determine and quantify surplus and deficit stock and identify potential problem areas for investigation Ø       Outline the relationship between management information documents and explain the impact stock results have on strategic business decisions Ø       Calculate yield to determine performance, set gross profit margins and target day’s stock holding.  Analyse stock results and construct remedial action plan to ensure business profitability is achieved
Unit 12	Improving Your Catering Operation Unit learning aims to be advised
Unit 13	Recruitment and Employment Practice By the end of this unit the learner should be able to: Ø       Explain the key areas of legislation that apply to the management of employees in a business Ø       Describe the need for and type of written policies required to ensure fair treatment of employees under current employment legislation and analyse a business’ current policies and procedures to identify any improvements required Ø       Explain how to plan, organise and implement a disciplinary hearing to rectify employee performance issues within the context of ‘fairness and natural justice’ Ø       Outline how employment contracts may be terminated, the formalities involved and apply the correct conditions and procedures to redundancy cases, explaining the role of ACAS in settling employment disputes Ø       Develop appropriate policies and procedures required for the selection, recruitment and retention of key staff, in line with current legislation
Unit 14	Accommodation Controls Unit learning aims to be advised